WET INGREDIENTS

METHOD

In a medium bowl, sift all the dry ingredients, this makes the pancakes are soft and fluffy.

Mix the chia paste by grinding the chia seeds in a spice grinder. Beat the ground chia in warm water and the starch until well combined. Let the mixture sit for a few minutes and solidify into a sticky, sticky texture.

In a separate container, mix all the wet ingredients.

Add the chia paste until well combined.

Add the wet ingredients to the dry ingredients, mix, and then add the banana slices.

Heat an anti-stick skillet over medium heat and add a little coconut oil or ghee. Pour 1/4 cup of dough into the hot pan.

Once you see that the bubbles begin to form, it’s time to turn it around. The trick of the pancakes is to keep the heat high enough to cook them, but not so much to burn the outside while the inside is left raw. Once you find the right place on your stove, take note.

Let the pancakes rest for 5 minutes before serving. This helps them to stay firm in the middle.